Kikis Favorite Deep Fried Buttermilk Chicken Tenders Recipes

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TENNESSEE HOT FRIED CHICKEN TENDERS

Spicy chicken tenders are the foodie trend that's on everyone's lips, and for good reason. With so much flavor and a beautiful crunch to take the taste further, this Nashville hot chicken tender recipe is a must-have on your table. They're easy to make too, so they're the perfect meal when you have a lot on your plate. Enjoy this spicy fried chicken tenders recipe for all the crunch, all the texture, and all the flavor-packed in each delicious bite. They're the trendiest treats you'll eat today!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 11



Tennessee Hot Fried Chicken Tenders image

Steps:

  • Season chicken tenders with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  • In shallow bowl, mix flour, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper with whisk. In another shallow bowl, beat buttermilk and hot sauce together with whisk. Dredge chicken tenders in seasoned flour, then in buttermilk mixture, and back in flour.
  • In 12-inch skillet, heat oil over medium-high heat until hot (350°F). Fry tenders in hot oil, all at once, about 5 minutes, turning once, until deep golden brown and no longer pink in center (at least 165°F). Place on rack lined with paper towels to drain, with paper towels underneath rack.
  • In 1-quart saucepan, melt butter over medium-low heat. Beat in paprika, red pepper and garlic powder with whisk. Brush fried chicken tenders with spicy butter. Serve with slices of white bread and sweet pickles, if desired.

Nutrition Facts : Calories 450, Carbohydrate 13 g, Cholesterol 80 mg, Fat 6 1/2, Fiber 0 g, Protein 23 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 0 g, TransFat 1/2 g

1 package (14 oz) uncooked chicken tenders (not breaded)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup Gold Medal™ all-purpose flour
1/2 cup buttermilk
1 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
2 cups vegetable oil
3 tablespoons butter
1 teaspoon paprika
1/2 to 1 teaspoon ground red pepper (cayenne)
1/4 teaspoon garlic powder

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  • To marinate the chicken: In a large sealable, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
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